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Tangy Chicken Recipes
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Ingredients : |
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12 chicken
breasts
240 g
yoghurt
20 g
garlic paste
20 g
ginger paste
5 g cumin
(jeera) seeds
5 g black
pepper powder
30 ml
lemon juice
4 green
chilies, chopped
45 g
almond paste
160 g
onions, cut in strips
100 g
capsicum, cut in strips
a pinch
saffron (kesar) dissolved in 1 tbsp milk
salt to
taste
60 g
butter - unsalted |
Method :
- Hang yoghurt in a muslin cloth to
drain all whey.
- Clean and debone chicken breasts.
- Make a marinade of yoghurt, ginger
and garlic pastes, salt, cumin, black pepper, lemon juice, green
chilies and almond paste.
- Marinade the chicken in it for
half an hour.
- Grease an oven proof shallow dish.
- Place the chicken pieces in it,
without overlapping.
- Arrange the onion and capsicum
rings over the chicken pieces and pour the left over marinade evenly
over it.
- Dot with dollops of butter and
roast in a oven at 300F for 20 minutes.
- Remove, sprinkle saffron, cover
with aluminum and simmer in the oven for another 10 minutes.
- Remove from the oven, transfer to
a serving platter.
- Garnish with capsicum strips -
optional.
- Serve hot.
Serves 4 - 6
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